GOLDEN VALLEY, Minn. - Cooking with KARE brings in a fresh catch of scallops with a citrus salad from Pazzaluna.
Executive Chef Seth Teiken shared this appetizer favorite along with some other ideas from Pazzaluna.
Capesante al Pepe Rosa (Scallops accompanied by Citrus Salad)
2 ea. - U/10 scallops
0.25 oz. - herb mix
2 ea. - orange supreme slices
2 ea. - grapefruit supreme slices
2 ea. - lemon supreme slices
2 fl oz - lemon Jus
1.5 fl oz - olive oil
1 tbl - butter
To taste - kosher salt
To taste - black pepper
5 ea. - pink peppercorns
1. Make sure scallops are dry by patting them with a paper towel. Season with salt and pepper.
2. Using a sauté pan over moderately high heat sear the scallop in hot olive oil until golden brown. Then turn over and sear on other side until golden brown.
3. Add butter and using a spoon, baste scallops in the butter. Remove scallops from eat and place on a plate lined with paper towels.
4. Combine the herb mix and 0.5 fl. Oz. of the lemon jus. Toss gently
Using a plate of your choice, place the herb mix in the center of the plate. Place lemon, grapefruit, and orange slices on each side of the herb mix alternating between the three. Place scallops next to the herb mix so the citrus fruit can be seen.
Finish by drizzling remaining lemon jus around plate and crushing the pink peppercorns in you fingertips and spreading around the plate.
1 oz. - celery leaves
1 oz. - oregano
1 oz. - mint - torn
1 oz. - thyme - picked
1 oz. - basil - torn
1 oz. - dill - picked
1 oz. - chives - cut to ¼" pieces
1 oz. - micro greens
1. Combine and reserve.
½ cup - water
½ cup - sugar
¼ cup - lemon juice
¼ cup - light corn syrup
1 tbl - cornstarch
2 tbl - water
1. Combine water, sugar, lemon juice, and corn syrup and cook in a saucepan until it boils. Reduce heat and let simmer.
2. Combine water and cornstarch to make slurry then add to the mixture and bring to a boil reduce heat and let the cornstarch cook out about fifteen minutes. Let cool in refrigerator
Pazzaluna will be open on Thanksgiving, Thursday, November 28, 2013 from 11 am to 7 pm. A 3-course, prix fixe menu will offer choice of a starter (Spicy Sausage and Lentil Soup; Butternut Squash Soup, Caesar Salad or Panzanella Salad); choice of entrée (ranges from Oven Roasted Turkey, Roasted Ham, Roasted Beef Tenderloin, Veal Medallions, Salmon, Risotto Milanese, Spaghetti Bolognese or Seared Scallops); and choice of dessert (Tiramisu, Sorbet or Gelato or Brown Butter Pumpkin Cake). The prices begin at $28.95.
On Christmas Eve, Tuesday, December 24, 2013, as well as on Christmas Day, Wednesday, December 25, 2013, guests can select from Pazzaluna's Dinner Menu and several special offerings:
The Celebration of Seven Fishes - Shrimp, Scallops, Mussels, Clams, Calamari, Crab and Sea Bass simmered in a Savory Tomato Broth finished with Herbs and Grilled Crostini for $40.
Salt Roasted Prime Rib served with Parmesan Horseradish Potatoes and Cognac Au Jus for $32.
Panettone Bread Pudding for $8
Pazzaluna will be open on Christmas Eve from 4-9 pm and on Christmas Day from 4-8 pm.
On New Year's Eve, Tuesday, December 31, 2013, the dining room will serve a 3-course, prix fixe menu in addition to the Dinner menu from 5 pm to 12 am and the bar will be open from 4 pm - 1 am. The bar will feature live music, a champagne toast, balloon drop, and gifts later in the evening. The pre fixe menu will offer:
Choice of Appetizer:
Baby Kale Salad with a Lemon Prosecco Vinaigrette, Golden Raisins, and Parmesan;
Tomato Bruschetta with Burratta Cheese; or
Oysters on the Half Shell with Shallot Granita.
Choice of Entree:
Smoked Chicken Ravioli with Wild Mushrooms and Toasted Parmesan Cream Sauce for $35;
Lobster Tail with White Truffle and Asparagus Risotto and Drawn Butter for $50;
Grilled Filet of Beef with Caramelized Onion Mashed Potato and a Mushroom Port Wine Demi Glace for $60;
Grilled Salmon Seared Gnocchi with Grapes, Green Onions and Smoked Ham Broth for $40
Choice of Dessert:
Dark Chocolate Cheesecake with Toma Del Rocca Mousse;
House Gelato or Sorbet
For more information, head to Pazzaluna.